Name: Hazelnut meringues with hazelnut praline & chocolate sauce
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 2
Cuisine: French
Ingredients: 2 large egg whites; ½ tsp lemon juice; 50g golden caster sugar; 50g icing sugar; 25g hazelnut ground in a food processor; 50g caster sugar; 50g hazelnuts; 75ml whipping cream; 25g golden caster sugar; 25g cocoa powder; 25g dark chocolate finely chopped; icing sugar and cocoa powder, to serve

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Hazelnut meringues with hazelnut praline & chocolate sauce

Hazelnut meringues with hazelnut praline & chocolate sauce

Good Food team

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Serves 2

A challenge

Prep: 25 mins

Cook: 2 hrs - 2 hrs and 15 mins

Plus cooling

A star rating of 4.6 out of 5.10 ratingsRate

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A rich, decadent dessert with guaranteed wow-factor

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Ingredients

Nutrition

Units:

MetricUS

For the meringues

2 large egg whites
½ tsp lemon juice
50g golden caster sugar
50g icing sugar
25g hazelnut

ground in a food processor

For the hazelnut praline cream

50g caster sugar
50g hazelnuts
75ml whipping cream

For the chocolate sauce

25g golden caster sugar
25g cocoa powder
25g dark chocolate

finely chopped
icing sugar

and cocoa powder, to serve

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Nutrition: per serving

kcal876
fat47g
saturates15g
carbs110g
sugars103g
fibre4g
protein10g
salt0.29g

low

Method

step 1

Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
step 2

To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown – about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
step 3

Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
step 4

To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

Recipe from Good Food magazine, October 2009

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A star rating of 4.6 out of 5.10 ratings

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